Sunday 14 July 2019

Naval rations: Day 1

Day one of my experiment started with a breakfast of hot chocolate, ship's biscuit, and a pint of lemonade made with one ounce each of lemon juice and sugar. Perfectly satisfying although the cocoa was a bit lumpy.

For dinner, the salt beef was boiled for one hour in a net bag carrying a tag with my fictional mess number. It had previously been steeped in fresh water for 24 hours to re-hydrate it.
The beef was served with plum duff . Duff being a mixture of flour, suet, and raisins, wrapped in a cloth and boiled for an hour. There was also an ounce of pickles which worked out as a single onion.

My verdict: The meat was a bit dry but reasonably tasty - a bit like pastrami. The duff had too much flour due to a measuring mistake but although the raisins were sparse, their flavour carried through. Not bad, perhaps just a bit dull. It would have been improved with some gravy. Overall a good start although I had a thick head for most of the afternoon due, I believe, to my not being acclimatised to drinking grog in the morning.


  1. Are there any records of the ship's crew having pastrami?

  2. These posts are great, I find myself remarking on how these meals are still eaten a lot in Newfoundland where I live, some would even call these meals cultural. I know these posts are from 4 years ago but reading them made my day.


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